There is smoked fish dip on about every menu on the gulf coast, and it’s such a crowd-pleasing snack to serve and super easy to prepare!

2 tablespoons chopped scallion
2 tablespoon chopped celery
2 tablespoons pickled jalapeños
5 oz smoked fish (skin removed if needed) - we used @fishwife smoked trout which is amazing, but @traderjoesalso has a good smoked trout **
1 tablespoon pickled jalapeño juice
2 to 3 tablespoons of mayonnaise
1/4 cup whipped cream cheese
1 Tablespoon lemon juice

Combine scallions, celery, pickled jalapeños, smoked fish and pickled jalapeño juice in a food processor (we used a mini one for this task) and pulse 10-15 times until everything is chopped. Add in mayonnaise, whipped cream cheese and lemon juice and pulse a few more times.

*make sure to drain all the juices if using tinned fish. Different brands will have different consistencies so you may need to use a little more or less mayonnaise and whipped cream cheese.